I think that every person is put on this Earth with a purpose. Some people are meant to be teachers, doctors and firefighters. Others are meant to be writers, musicians, and artists. Then there are parents, social workers, activists, and a whole bunch of awesome, amazing folks that make this world go round.
And me? Well, I was put on this Earth to push kale and beets on people. Just let me live my purpose.
When I began this blog in February of 2010, one of my first recipes was for kale chips. However, now a year and a half later (with a much better camera) I think it’s time I introduce these again. I promise that your life will be changed forever.
As I mentioned in my recent post on green smoothies, one of the things that I love most about my job is that I get to work with young children and introduce them to seasonal fruits and vegetables. I’ve been working this fall to introduce children to a variety of greens and kale chips are the perfect way to get kids hooked. If you have children, let them assist in the kitchen by destemming and tearing leaves, then laying them flat on the pan.
I love to make a big batch of these when I’m craving something crunchy and salty. After they’ve been baked, you can even sprinkle them with different herbs or spices for different flavors. I really like adding a little pepper, paprika, or nutritional yeast. What a tasty way to celebrate the greens in fall!
Crispy Baked Kale Chips
Yields: 6 servings
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat the oven to 350°F .
De-stem the kale leaves and tear them into smaller, 2-inch pieces. Toss kale with olive oil and lay flat in a single layer on a baking sheet. Sprinkle with salt.
Bake for 10—15 minutes, turning at least once, until the edges are browned and crispy, but not burnt. Remove from oven and cool for one minute. Serve immediately.